Soba and udon are Japan's two essential noodle types. Soba is made from buckwheat flour, giving it a nutty flavor and thin, delicate texture. Udon is made from wheat flour, resulting in thick, chewy noodles. Both can be served hot in broth or cold with a dipping sauce, and are enjoyed year-round as everyday meals in Japan.
Types of Soba & Udon
Zaru Soba
Cold soba served on a bamboo tray with dipping sauce — refreshing
Kake Soba/Udon
Hot noodles in a light dashi broth — simple and satisfying
Tempura Soba/Udon
Topped with crispy tempura — the best of both worlds
Kitsune Udon
Topped with sweet fried tofu — an Osaka classic
Curry Udon
Thick curry broth with chewy udon — hearty and warming
When to Eat Soba & Udon
Soba is often chosen for a light, healthy meal — lower in calories than ramen and rich in nutrients. Cold soba is especially popular in hot weather. Udon is more filling and comforting, perfect for cooler days.
